Spicy Crock Pot Chickpeas - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 onions, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon cumin seed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper (reduce if that's too spicy for your tastes)
2 teaspoons balsamic vinegar
2 cups coarsely chopped tomatoes (, canned or fresh)
2 (19 ounce) cans chickpeas, rinsed and drained

Preparation

In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute.
Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling.
Serve with hot naan or pita bread.